Funfetti Waffles

I'm fairly certain I have adequately stated my affinity for anything funfetti. I've made cake, cupcakes, ice cream, cookies... as far as I'm concerned, anything with sprinkles is automatically awesome.

I never would have thought, however, to bring the fun (ha) to my breakfast table, but Chef Mommy sure did. This was a great excuse to bust out the dinosaur sprinkles from Danny's birthday party; I think it would be so much fun to use holiday themed sprinkles throughout the year!

The whole family loved these - Ryan was so excited to be eating sprinkles at breakfast time!

In case you couldn't tell, this is an elephant from my awesome circus waffle iron!

Funfetti Waffles
from Chef Mommy

• 2 cups all-purpose flour
• 1 teaspoon salt
• 4 teaspoons baking powder
• 2 tablespoons white sugar
• 2 eggs
• 1 1/2 cups warm milk
• 1/3 cup butter, melted
• 1 teaspoon vanilla extract
• 1/4 cup sprinkles

In a large bowl, mix together flour, salt, baking powder and sugar; set aside. Preheat waffle iron to desired temperature.

In a separate bowl, beat the eggs. Stir in the milk, butter and vanilla. Pour the milk mixture into the flour mixture; beat until blended.

Ladle the batter into a preheated waffle iron. Add the sprinkles on top. Cook the waffles until golden and crisp. Serve with whipped cream and additional sprinkles on top.

Pumpkin Waffles

A few weeks ago, I had a little date with my buddies Ryan and Daniel at IHOP. I ordered some kind of omelet, and it came with three buttermilk pancakes. As I was ordering, however, I noticed a sign for their season pumpkin spice pancakes. For a mere $1.67 more, I quickly requested to swap out the buttermilk for the pumpkin.

They were AWESOME, and as soon as I got home, I searched for my own recipe. I found this one, however, for pumpkin waffles on the Betty Crocker site. I made them the very next day in my awesome circus animal waffle iron that my brother gave me for my birthday.

They were absolutely delicious! The pumpkin flavor was just enough to be noticeable without being too overpowering for my less-than-enthusiastic-about-pumpkin husband. I chose to not make the apple butter, but I'm sure that would have been yummy too!

Ingredients

• 2 1/3 cups Original Bisquick® mix
• 1 1/2 cups milk
• 1/2 cup canned pumpkin (not pumpkin pie mix)
• 1/4 cup vegetable oil
• 2 tablespoons packed brown sugar
• 1 teaspoon pumpkin pie spice
• 2 eggs
• 1/4 cup chopped pecans
• Powdered sugar, if desired

Heat waffle iron; grease with cooking spray, vegetable oil or shortening. In large bowl, beat all waffle ingredients except pecans and powdered sugar with wire whisk or hand beater until blended. Pour batter onto center of hot waffle iron. Close lid of waffle iron.

Bake about 5 minutes or until steaming stops and waffle is golden brown. Carefully remove waffle. Sprinkle with pecans and powdered sugar. Serve with syrup.

Chocolate Waffles

I had wanted to make my husband some waffles for breakfast on Father's Day, but that morning I realized I had no flour! I quickly scoured the internet for a waffle recipe that involved Bisquick, and I was quite pleased when I discovered these Chocolate Waffles on cooks.com.

He thought they were a bit too chocolatey (blasphemy!) so maybe next time I'd cut back on the cocoa... but I thought they were just right.

PS - Like my new waffle iron? It makes Belgium-style circus shapes! They are definitely a hit with Ryan; he asks for waffles now almost daily.

Ingredients

• 1 1/2 c. Bisquick baking mix
• 1 c. sugar
• 1/3 c. cocoa
• 3/4 c. water
• 2 tbsp. vegetable oil
• 2 eggs

Beat all ingredients with wire whisk or hand beater until almost smooth. Pour batter from cup or pitcher onto center of hot waffle iron. Bake until steaming stops. Remove waffle carefully.
Serve with vanilla ice cream, sliced peaches, and raspberries or sliced strawberries, sweetened whipped cream, and chocolate-flavored syrup over waffles. Makes 6 servings.

My first waffle attempt - Honey Yogurt Waffles

Whoops.


I used this recipe from Annie, which was absolutely delicious, but they ended up flat and soggy and limp; needless to say, there are no pictures of the finished product. I later learned that I should have used whole-milk yogurt (thank you, Vanessa!); I used some of Ryan's Activia, which is lowfat.

Here's Annie's recipe, which she adapted from Williams Sonoma:

Ingredients

• 3 tbsp. unsalted butter
• 1 cup all-purpose flour
• 1/2 cup whole wheat flour
• 1/4 cup old-fashioned oats
• 2 tsp. baking powder
• 1/4 tsp. baking soda
• 1/4 tsp. ground cinnamon
• 1 1/4 cups milk
• 3/4 cup vanilla yogurt
• 1/3 cup honey
• 2 eggs
• 1/2 tsp. vanilla extract

Melt the butter; set aside. In a large bowl, whisk together the flours, oats, baking powder, baking soda, and cinnamon. In another bowl, whisk together the milk, yogurt, honey, eggs, and vanilla until well blended. Pour the liquid ingredients over the dry ingredients and whisk until just combined. Gently fold in the melted butter.

Preheat and lightly grease a waffle iron. Pour batter into the wells of the waffle iron and bake until the waffle is golden and set. Place in an oven preheated to 200 degrees F to keep the finished waffles warm while you use the rest of the batter. Serve with maple syrup or honey and top with fresh fruit.